Apricot BBQ Chicken Skewers
Can be doubled | Can be halved | Makes great leftovers | Can be frozen*
These are so good. Usually you’d think of cooking chicken skewers on a grill, but lately I’ve been cooking these in a skillet with great success. In a pan the sauce has a chance to really caramelize and coat the chicken, whereas on the grill most of the sauce cooks off. Cook up a batch and keep them in the fridge for a quick snack anytime. Or, marinate a whole batch, cook up half and *freeze the other half for future use. To really infuse the chicken with flavor make sure you marinate for at least 6-8 hours or, even better, 24 hours before cooking. These skewers also make great party food or appetizers! ~ Susan
1 lb boneless skinless chicken thighs trimmed of all excess fat
1/4 cup fruit-sweetened apricot preserves
2 tablespoons apple cider vinegar or white wine vinegar
1/2 cup all natural BBQ sauce – we love OrganicVille original
1 teaspoon granulated garlic
1 teaspoon sea salt
Cut trimmed chicken thighs into large bite size pieces.
In a large mixing bowl combine the apricot preserves, vinegar, BBQ sauce, granulated garlic and sea salt.
Add the chicken and mix very well to coat evenly.
Place chicken and all the sauce in a storage container and marinate for at least 6 hours, overnight is ideal.
Thread marinated chicken onto skewers (make sure they will fit in your skillet), leaving space at either end of skewer.
Heat a large non-stick skillet or well seasoned cast iron pan over medium heat and add skewers. Cook skewers, turning a few times, until chicken is cooked throughout and sauce is nicely caramelized. My trick is to keep adding a bit of water to the pan as they cook, so the sauce doesn’t dry out or burn before the chicken is cooked, then I let the water and sauce dry out a little, so it caramelizes and gets nice and thick. Lastly, swirl the chicken skewers through the thickened sauce to make sure plenty of it sticks to the chicken.
Serve these hot, or let cool to room temp.
As an appetizer you can put one or two of these on a small plate, with a leaf of lettuce underneath.
For a meal, these go great with rice, or roasted vegetables, or boiled new potatoes. We always add a big crunchy salad with lots of colorful vegetables tossed in.
Try firm extra cubed tofu or seitan in place of the chicken.